1/2 cup Tantillo Extra Virgin Olive Oil
Chicken Stock
4 sliced Yukon Gold Potatoes
3 Garlic- chopped
2 Rosemary Skewers
1/2 Yellow Onion- chopped
2 Lemons- squeeze juice into a small bowl without seeds
4 oz Parsley- chopped
Salt and Pepper to taste
1
In a large saute pan, heat 3-4 tbl. Tantillo Extra Virgin Olive Oil over med heat.
2
Add garlic and onion for one minute. Add rosemary skewers and potatoes, lightly brown the potatoes and flip.
3
Add salt and pepper and some chicken stock once both sides of the potatoes are lightly brown.
4
Simmer until potatoes are fork tender. Remove rosemary skewers and discard.
5
Meanwhile, whisk remaining Tantillo Extra Virgin Olive Oil and Tantillo lemon juice – taste and adjust if needed.
6
Add parsley, salt and pepper. Plate potatoes and spoon dressing over and enjoy!
Ingredients
1/2 cup Tantillo Extra Virgin Olive Oil
Chicken Stock
4 sliced Yukon Gold Potatoes
3 Garlic- chopped
2 Rosemary Skewers
1/2 Yellow Onion- chopped
2 Lemons- squeeze juice into a small bowl without seeds
4 oz Parsley- chopped
Salt and Pepper to taste
